Carpaccio of red tuna with vegetable and oil pesto and Olitalia - 100% Italian Oro extra virgin olive oil, scallop muscles and steamed squid with a tomato and salted-anchovy tartare

Recipe for: 4 people

Ingredients:

240 g fresh tuna
40 g mixed vegetables (celeriac, carrot, red pepper, green part of a courgette)
40 g white wine vinegar
80 g OLITALIA - 100% Italian Oro extra virgin olive oil
4 large scallops with coral removed
60 g OLITALIA - 100% Italian Oro extra virgin olive oil
80 g soncino salad
OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.
200 g squid
4 washed fillets of salted anchovies
80 g OLITALIA - 100% Italian Oro extra virgin olive oil
3 ripe vine tomatoes
Salt, to taste
Pepper, to taste
Garnish: Fresh basil leaves


Method:

Carpaccio of red tuna:

  1. Dice the mix of vegetables (celeriac, carrot, red pepper, green part of courgette).
  2. Thinly slice the fresh tuna using a cutter or a very sharp knife.

Assembling the dish:
Place the slices of tuna on the plate, add the diced vegetables and before serving, dress with white wine vinegar, OLITALIA - 100% Italian Oro extra virgin olive oil and season with salt and pepper.

Scallops:

  1. Season the scallops with salt and pepper.
  2. Sear the scallops for roughly 30 seconds on each side in a pan with OLITALIA - 100% Italian Oro extra virgin olive oil, so that the inside remains raw.

Assembling the dish:
Thinly slice the scallops and serve them on a dish with the soncino salad then drizzle with drops of OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.

Steamed Squid with tomato:

  1. Peel the ripe vine tomatoes and prepare a concassé.
  2. Clean and halve the squid lengthwise and steam or cook in water for two minutes.
  3. Liquidize the anchovies with the OLITALIA - 100% Italian Oro extra virgin olive oil.

Assembling the dish:
Put the tomato concassé on the plates, lay the warm squid on top and serve with the anchovy oil. Garnish with the fresh basil leaves.

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